Green chilli yoghurt

Equipment

16 x 16cm-long pre-soaked bamboo skewers

Method

Step 1

Place lime rind, lime juice, chilli, garlic, ginger, soy, oil and coriander in a glass or ceramic dish. Whisk lightly with a fork to combine. Add chicken. Stir to coat. Cover with plastic wrap. Refrigerate for 1 to 2 hours, if time permits.

Step 2

Thread chicken evenly onto 16 skewers.

Step 3

Preheat a barbecue plate or chargrill on high heat. Cook skewers for 5 minutes each side or until browned and cooked through.

Step 4

Meanwhile, make Green chilli yoghurt Place chilli, coriander and yoghurt in a food processor. Process until smooth. Transfer to a serving bowl. Stir through mint sauce. Serve skewers with green chilli yoghurt and mint sprigs.

Egg free

Fish free

Gluten free

Peanut free

Sesame free

Shellfish free

Tree nut free

Wheat free

Nutrition

460 kj

Energy

7.4g

Fat Total

2g

Saturated Fat

0.2g

Fibre

8.3g

Protein

35mg

Cholesterol

325mg

Sodium

2.3g

Carbs (total)

All nutrition values are per serve

Author: Heidi Flett

Image credit: Craig Wall

Publication: Super Food Ideas

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